"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Baked Rice with Green Chili and Roasted Corn GF Recipe

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This recipe for Baked Rice with Green Chili and Roasted Corn GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Sunday, December 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. rice
1 1/2 T. butter
1 tsp. salt
2 c. water
1 lb. sausage (optional)
1 T. oil
1/4 c. onion, chopped
2 cloves garlic, minced
1/2 c. green chili, roasted and chopped
3/4 c. frozen roasted corn, thawed
1/2 c. sour cream
1/4 c. cilantro, chopped
2 1/4 c. sharp cheddar cheese, shredded

Directions:
Directions:
Cook the rice in a heavy sauce pan with the butter, salt and water. Use the cooking time according to the rice package. Meanwhile, if using the sausage, fry it up in a non-stick skillet. When it's done, remove it and most of the grease from the skillet. Saute the onion until beginning to turn translucent, add the garlic and saute until fragrant. Add the green chili and saute another minute. In a large bowl, combine the sour cream, cilantro, and cheese. Stir to combine. Add rice, corn, saute mixture, and stir until mixed. Turn into an 9x13 greased pan. Bake at 350 uncovered until golden brown about 45 minutes.

Personal Notes:
Personal Notes:
You can get the roasted corn from Trader Joes. If you can't find it, just use regular frozen corn.

 

 

 

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